How to make

Step 1

Peel and very finely chop the onion and celery, then sauté over a medium/low heat in a pan with a splash of oil for about 5 minutes until soft. Crush in the garlic and cook for another minute

Step 2

Add the tinned tomatoes, tomato purée and herbs and cook for about 10 minutes until the flavour intensifies. This makes the basic tomato sauce, which can be blended to a smooth consistency, or left chunky

Step 3

Meanwhile peel and finely chop the carrots and leeks (into baby bite size pieces), then steam the carrots for about 20 minutes, adding in the leeks for the final 5 minutes of cooking time

Step 4

Cook pasta according to pack instructions, then drain and tip into a large baking dish

Step 5

Drain the steamed vegetables and add to the tomato sauce in the pan. Stir to combine then pour over the pasta

Step 6

If using the mixed seeds, crush with a pestle and mortar and sprinkle on top of the pasta bake, then grate a little cheese over the top. Place in a preheated oven at 200°C / 180°C fan / gas mark 6. for around 15 minutes or until the cheese and seeds are golden

Step 7

To serve, scoop out a portion onto your little one's plate and allow to cool slightly. Babies can explore with their fingers or scoop up with a spoon. The carrots and leeks can be blended into the tomato sauce for smoother texture, and the entire dish can be mashed or blended to a consistency that's right for your little one

Contains

Recipe notes

Here we've chosen to use carrots and leeks, but you can use any seasonal veg you like (but not potatoes as these are too starchy).

Small ‘baby’ pasta shapes can be used if your little one prefers to eat with a spoon. Alternatively, some babies like to pick up regular size fusilli or penne pasta with their fingers and take a bite… try both and see which they prefer.

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